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sidered so valuable that it was imported by Pilgrims to the new world. For them it was a valuable source of vitamins A, C, and D, calcium, potassium and iron. And hoist a glass of dandelion wine to Emily Miller and her dear old friend, Mattie Ball Fletcher.
Lucille Green’s
Dandelion Wine
1 quart dandelion blossoms
1 gallon boiling water
Pour water over blossoms; set for 24 hours and strain. Add three pounds of sugar and juice of two lemons. Boil ten minutes.
Cool to lukewarm, add Vi yeast cake and cover bottle loosely for eight weeks. Sweeten to taste and cork lightly. See if it works again.
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